Stir Fried Beef & Broccoli in Oyster Sauce
Submitted by budrose
Beef and broccoli stir-fry in oyster sauce with garlic, ginger, and scallions. Marinated flank steak seared in a hot wok with crisp-tender broccoli, better than takeout.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis is the beef and broccoli you order at Chinese restaurants, except made at home where you control the quality of the meat and the crispness of the vegetables. Thin slices of flank steak marinated in soy sauce, rice wine, and cornstarch get a quick, hot sear, then rejoin bright green broccoli florets in a glossy oyster sauce that coats everything.
The cornstarch in the marinade is doing two jobs: tenderizing the beef by creating a protective coating (a technique called velveting) and thickening the sauce at the end so it clings rather than pools.
Cooking the beef first, removing it, then cooking the aromatics and broccoli separately before combining ensures nothing is overcooked. This two-stage stir-fry method is how Chinese restaurants get each ingredient perfectly done.
Chef Tips
- Slice the flank steak against the grain as thin as you possibly can. Partially freezing the steak for 20 minutes makes thin slicing much easier.
- Get the wok screaming hot before adding the oil and beef. High heat is what gives stir-fry that charred, smoky “wok hei” flavor.
- Cook the beef only to about 75% done before removing. It finishes cooking when it goes back in with the sauce.
- Cover the broccoli for 3 minutes with a little water to steam it crisp-tender, then uncover to stir-fry.
Variations
- Add sliced bell peppers or snap peas with the broccoli for a more colorful vegetable mix.
- Use chicken thigh meat instead of beef for a lighter version with the same sauce.
- Stir in a teaspoon of chili garlic sauce for heat.
Ingredients
Directions
Cut meat across the grain into very thin slices.
Place in a bowl and combine with soy sauce, rice wine, water and cornstarch.
Allow to marinate at least 10 minutes.
Meanwhile prepare remaining ingredients and stir together sauce mixture.
Heat oil in a wok or large skillet.
Add meat and cook, tirring constantly, until meat is about 75 per cent cooked.
Remove and reserve.
Scrape out pan if necessary and return to heat.
Add another 2 tablespoons oil if needed and heat.
Add garlic, ginger and green onions and cook 30 to 60 seconds until fragrant.
Stir in cut-up broccoli and add water.
Cover and cook 3 minutes.
Re-add beef to pan and combine well.
Add sauce to mixture and bring to boil.
Cook until thickened and beef and broccoli are cooked through.
Serve with steamed rice.
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